Thank you for the photos! It's so helpful to see what properly creamed is suppose to look like. I've also noticed when I cream butter and sugar that it's different with what you use - stand mixer vs. hand mixer. When I use my KitchenAid hand mixer, the butter/sugar never sticks together, I always end up with a sand-like consistency. Do you know if I'm just not creaming it long enough? And what about using margarine, cream cheese or shortening - is there a difference then?

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